Description
Warm up your weeknights with this easy and delicious Vegetarian Taco Soup. Packed with vibrant veggies, protein-rich black beans, and a medley of zesty spices, this hearty soup is the perfect balance of comfort and nutrition. In just 30 minutes, you can create a flavorful dish that appeals to both vegetarians and meat-lovers alike. Serve it as a satisfying main course or a delightful side; it’s also great for meal prep, providing wholesome leftovers that taste even better the next day. Whether you’re cozying up at home or hosting friends, this Vegetarian Taco Soup will surely be a hit!
Ingredients
Scale
- 2 cans black beans, rinsed and drained
- 2 cans fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup mixed bell peppers, chopped
- 1 onion, chopped
- 2 tablespoons taco seasoning
- Olive oil for sautéing
Instructions
- Prepare the ingredients by chopping the vegetables and rinsing the black beans until well-drained.
- In a large pot over medium heat, add olive oil. Once hot, sauté onions and bell peppers for about 5 minutes until softened.
- Stir in the black beans and diced tomatoes (with juice) until well combined.
- Add vegetable broth and taco seasoning; stir to mix evenly.
- Bring to a boil, then reduce heat to low and simmer uncovered for approximately 10 minutes.
- Ladle into bowls and garnish with toppings like avocado or cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 250
- Sugar: 6g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg